Crate Plant-Based Kitchen, Bar, and Lounge Opens in Brickell

Double bacon cheeseburger.

There might not be beef on a menu during Brickell’s newly-opened Crate Plant-Based Kitchen, Bar Lounge, though carnivores will still find copiousness to love. The 152-seat eatery has a lineup packaged with robust cooking like bacon cheeseburgers, buffalo wings, and duck tacos — and guest can rinse a dishes down with uninformed signature cocktails.

The menu was combined by chef Christopher Baugh, and facilities all from super-stacked burgers to robust salads to indulgent desserts. Think Buffalo “wings” with a side of plantation ($9.50); a “trickin’ Caesar salad” with organic greens, basil, croutons, kalamata, cucumber and crispy “chicken” strips ($12.50); a “comeback kid” with smoked tofu steaks, chipotle mayo, pickles, sprouts, lettuce and “bacon” pieces ($10.50); and a “Reuben” with grilled tempeh, sauerkraut, avocado, cheese and thousand island salsa on rye bread ($13).

Crate has indoor and outside block dining areas and spans 3,700 block feet. It’s open for lunch, dinner, and has an after-hours, retro-style lounge.

While it’s all vegetarian, all on a menu can be done totally vegan on request. “For example, we offer vegan cheeses, as good as a cashew citrus salsa instead of green cream citrus sauce,” says Baugh. “Guests can brew and compare and surrogate a non-vegan mixture for vegan ingredients.”

Desserts are creatively done each day by fritter chef, Sarah Baugh, and embody options like caramel apple cake ($6); a chocolate chip cookie ($2.50); gluten-free carrot cake ($7); and a cookies cream cake ($6). Juices, smoothies, tonics, and coffee are also options.

Signature libations embody a Crate Vice, a solidified pina colada, strawberry daiquiri, and grenadine brew ($13); a Brickell Vice, a mango and strawberry daiquiri ($14); a Daisy Maria  with Aguardiente Antioqueno and lemon/lime soda ($11); and a Good Night Ladies with gin, Aguardiente Antioqueno, and lemon/lime soda ($11).


The different dishes were dreamed adult by Baugh formed on his general and stateside travel. “I wanted to rise a menu from all my favorite dishes and flavors gifted over my whole lifetime,” explains a chef.

“It’s an heterogeneous preference from a several cities we have visited, including via India, all of Asia and Bali where we have been living. Having lived in San Diego for a while gave me a adore for Mexican food, that a city is extraordinary for. I’ve also had a adore for a American veggie burger. we was lifted vegetarian and vegan by my grandmother and mom who were both glorious cooks — who gave me a impulse we indispensable to turn a vegetarian chef.”

“So distant a feedback from everybody has been amazing, including a mainstream omnivore, as good as animal and plant lovers alike,” he adds. “Vegans generally adore a menu since we offer vegan alternatives with a cheeses and salsas we use.

“You unequivocally don’t have to be a vegetarian and vegan to adore a dishes we offer. Many beef lovers have been in to a grill already and are dismayed with how genuine a plates taste, that is good to hear, as we try and keep a flavors as abounding as we can, so beef lovers also turn consistent fans of a menu.”

Crate Plant-Based Kitchen, Bar Lounge. 901 S. Miami Ave., Miami; (786) 534-2538; Sunday – Wednesday 11 a.m. to 11 p.m., Thursday – Saturday 11 4 a.m.

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